WB^m^^^-Mmm^^^W^m 




DRIED FRUIT 



Its Care 



Protection From Worms 
Packing, Storing, Etc. 



By CHAS. PHELAN 
'I 



Entered according to Act of Cc!!hg<:e^'*5 in.the Tear; F\Uneteen ' '' 
Hundred and Two in the Office of the Librarian 
of Congress at Wa'shingti^n. ; ,-','',,. 



PHELAN & CO., PUBLISHERS 

SEATTLE, WASH. 



LIBRARY of CONGRESS 
Two Copies Received 

JAN 2 1904 

Copyright Entry 
CLASS '^ XXc. No. 

3. a ^ r i^ 

COPY 8 






•"• • * 



PREFACE. 

The material embodied in this treatise 
was prepared and arranged with a view of 
supplying a long-felt want in the dried 
fruit business. For the past five years I 
have made experiments from information 
gathered from various sources. A consid- 
erable amount of labor and capital has 
been expended in the undertaking. In the 
dip formulas that I give I have selected 
nine, which will be found sufficient for 
treating all varieties of dried fruit; and 
the utensils, implements, etc., will be found 
all that is necessary to. do the work. If the 
directions given be judiciously followed, 
profit will take the place of the loss being 
daily entailed by a lack of knowledge. It 
is an acknowledged fact by all the whole 
sale grocery houses that the dried fruit de- 
partment is one of their most profitable 
lines, and why so little interest has been 
manifested toward improving its methods 
of cleaning, renovating, packing, etc., is 
hardly to be understood. 

As to the implements and machinery 
herein illustrated, they are all of very sim- 
ple construction and can be easily manu- 
factured by an ordinary mechanic from 
the sketches shown. 

In addition to this the book also em- 
bodies the benefits of my twenty-five years 
of practical work in the fruit room. 

THE AUTHOR. 

3 



BUYING 



In these days of shrewd business prac- 
tices and keen competition, all purchases 
should be carefully examined, weighed 
and counted. 

If the fruit is bought on sample, see that 
it is fully up to expectation. If not, report 
promptly to proper department for claim 
and adjustment. 

Never make a claim unless perfectly just, 
and then insist upon a settlement accord- 
ingly. 

Number each lot as received, keeping a 
book for that purpose. Enter number of 
sacks or boxes, weights, costs, etc. This 
will be of valuable service to you when tak- 
ing inventory. 

Consignments should be kept in a like 
manner, but not mixed in general stock 
until so taken. In receiving fruit, never 
undertake to examine same in the dark or 
by artificial light. Always do this in clear 
daylight or you may be disappointed. The 
same will apply to samples on contem- 
plated purchases. 

6 



CARE OF STOCK. 

One in charge of Dried Fruit Depart- 
ment should be ever watchful of its condi- 
tion. Examine your stock about once a 
week, see that none of the fruit is heating 
or spoiling. Fruit improperly cured, or 
that has been dampened too much will do 
this sometimes and cause considerable 
damage and loss if not detected in time. 

Separate any that may be found in bad 
condition and attend to it promptly accord- 
ing to directions given further on. Make 
a memorandum of such article, that may be 
getting low and report to buyer that your 
stock may be replenished in due time. It's 
a bad thing to be out of certain lines and 
forwarding orders, when a little care would 
avoid it. 

Never allow accumulation of odds and 
ends, and always work off all old stock 
before starting in on the new. You can do 
this by mixing in small proportions as you 
work along. 

A WORD TO THE MANAGEMENT. 

In the course of my twenty-five years 
experience in the Dried Fruit room, all 
sorts of inconveniences have been en- 
countered, and among them has been a 
want of knowledge on part of the manage- 

6 



ment of what was to be done, what was 
being done, and the help necessary to do it. 

Sometimes a lot of fruit may be received 
that needs immediate attention, and if 
your fruit packer be too busy otherwise, 
the necessary help should be promptly fur- 
nished and the matter attended to at once. 
If this is neglected, the packer will no 
doubt do the best he can single handed, but 
a loss to the house will surely accrue. 

CARE OF FRUIT ROOM, STORING, ETC 

Floor space where work is done should 
be kept perfectly clean, and scrubbed out 
not less than once a week. 

Fruit room should be well ventilated and 
have plenty light. It is a grave mistake 
to keep your fruit room darkened. .Moths 
which lay the larva that creates the fruit 
worm do their mischief at night, and will 
be found in abundance at their nefarious 
work in secluded dark corners of the room. 
Such being the case, it becomes plainly ap- 
parent that in storing the fruit it should 
be so arranged as to throw the rays of light 
throughout the room, leaving no dark cor- 
ners. 

At beginning of season when getting 
ready to stock up, the floor where you in- 
tend storing your fruit should be scrubbed 



out thoroughly, and a little lime sprinkled 
over it. 

Never pile your fruit up against damp 
walls, or near a damp draught. Fruit ab- 
sorbs moisture very readily and will be- 
come mildewed in a short time where these 
conditions exist. For protection against 
walls, use 1x3 scantlings 6 feet long and 
12 to 15 inches apart; nail these about 3 
inches from the walls which will allow 
ample space for free circulation of air. 

The room should never be heated over 
70 or 80 degrees or your loss in evaporation 
will be considerable. 

GETTING FRUIT READY FOR RENO- 
VATING. 

The Following Applies to all Varieties. 

In order that the dip or steam may have 
effect to all parts of the fruit, lumps and 
pieces gummed together must l)e broken 
up and separated. 

This is important from the fact that the 
moth in laying the egg or larva that pro- 
duces the fruit worm invariably deposits 
the same where it will meet with the least 
disturbance. 

If this important part of the work has 
been neglected it may turn out after the 
process of renovation tliat the germ was 

8 



not destroyed and your fruit will become 
wormy. 

But, if the work is done properly, you 
can pack and sliip the same under guar- 
antee of being free from worms, and you 
will have no trouble or complaints from 
your customers. 

PACKING, FACING, ETC. 

With fruit as with many things else, 
appearance goes a long way towards ad- 
vancing the sale. All boxes or packages 
should be made neat and attractive. Boxes 
should be neatly stenciled, lined with lace 
paper, and carefully faced. 

All fruit packers no doubt understand 
the manner of doing the work, but the 
question has been asked so often, that I 
give it here for those that may not. 
^ Remove cover from boxes, place them in 
line on the floor, bottom from you (this 
will be the top after it is faced and packed). 
You now stencil your boxes or paste on a 
neat label stating contents and number 
pounds. 

Now line the boxes with lace paper cut 
to fit, and place in a sheet of waxed paper 
covering the bottom; this prevents the 
fruit from soiling the lace. You now do 
the facing. 

Select from fruit to be packed pieces of 

9 



one size and arrange them in rows so' as to 
cover entire bottom surface. When this 
is done, put in two or three pounds care- 
fully over the whole to prevent disturbing 
the facing in handling. This done, you are 
now ready to weigh, press, and nail on the 
covers. 

Set scales to weigh desired amount, 
allowing tare for box and hopper. Fill, 
draw under the press, place a piece of paper 
over the fruit (this prevents the fruit from 
sticking to press board), press down to 
depth desired and let stand a while. Now 
another box on the scales, put on hopper 
(use two hoppers) and fill as before. Now 
the first box will be ready for nailing on 
the cover. This being done, place third 
box on scale, put on hopper, fill, etc., and 
go right along until the packing is done. 

Where the packer has a helper, one 
should fill and press while the other nails 
on the covers. 

Care should be taken while nailing on 
covers not to allow edges to project— use 
a plane and shave them off. When this is 
not done, the cover or projecting part is 
sometimes broken off in handling, and 
damages contents. 

Use none but first class boxes, free from 
knot holes and imperfections. 



10 



CURRANTS AND RAISINS, TO PACK 
IN CARTONS. 

Use a square funnel to fit inside carton 
around which wrap a piece of waxed paper. 
Place same in the carton, fill to desired 
weight and withdraw funnel. The wax 
paper is used to prevent fruit from soiling 
the cartons. 

DIPPING. 

The object of dipping is to improve 
appearances, clean and soften the fruit 
and add to its weight. 

Before commencing to dip any fruit, he 
sure that all lumps are broken up. This is 
necessary even if you have to pick them 
apart by hand; and in order that the dip 
may reach all surface parts of the fruit and 
destroy the hidden larva. 

When handling fruit that is very dirty, 
allow the dip to boil up after dipping every 
500 lbs. A piece of soda the size of a nut- 
meg will cause all dirt to rise to the sur- 
face, when it can be skimmed off easily. 
If you fail to do this the dirt will adhere to 
the fruit and give it a dirty appearance, 
very noticeable in such fruit as pears, 
apricots, figs, nectarines, etc. 

Work the basket up and down while the 
dipping is going on. All small particles 

11 



tliat come to the surface within the dipping 
basket, can be worked out through the 
raeslies of the dipping basket with a 
^Nooden paddle, stirring it around just 
before taking basket out of dipping pan. 

In replenishing the dip, reduce all solid 
matter in proportion to the evaporation 
that takes place. This is necessary, to keep 
the dip at proper consistency, and to do 
good and regular work. 

APPLES-SLICED. 

Sliced apples and sliced pears are the 
only two varieties of dried fruit that will 
not stand dipping— it makes them entirely 
too wet, so we have to treat these by the 
steam process. If the fruit shows any 
signs of being wormy, put it through the 
renovator, allowing it to remain until 
thoroughly heated, say 10 or 12 minutes, 
then spread out on the floor to cool. If 
after cooling, you find the fruit has not 
absorbed sufficient moisture, add difference 
with sprinkler. Apples will stand from 
10 to 15"^^ water with safety; use dip No. 1 
as a sprinkler. 

If the apples are not wormy, prepare as 
follows: Use a wide table, loosen the apples 
up thoroughly, spread on floor to a thick- 
ness of 4 inches and add one-half of the 
moisture desire^!. -- Uh the sprinkler. 

12 



Shovel them over and add the other half. 
You now mix them up thoroughly, and 
bunch them up in a pile, and allow to re- 
main 7 or 8 hours, by which time they will 
have absorbed all the water, and be in nice 
shape to pack in sacks or boxes. 

APPLES, ^s 

With these the work is done quicker and 
more evenly by dipping. If the apples are 
wormy use the dip hot, if not wormy, use 
it cold. Use perforated cover over dipping- 
basket to prevent them buoying out. Dip 
3 to 5 seconds (dip No. 1). Spread out on 
the floor, and allow to cool and absorb all 
outside moisture before bunching in a pile. 

Do not pile them up wet as you would 
sliced apples or you ma}^ have trouble. 

APRICOTS. 

In localities where this fruit is most suc- 
cessfully cultivated the fruit moth abounds 
the year round, and in many instances 
damages the fruit before it leaves the dry- 
ing house, and the worm is developed with- 
out apparent canse after the fruit has b(^en 
stored awa^^ in your fruit room. Dip 10 to 
liO seconds or longer as the dryness of tlie 
fruit inay require. (Use dip No. 1, bot.) 
Apricots should be dipped in the evening, 

13 



and allowed to remain over night before 
packing. 

Spread evenly on the floor to a depth of 
about 6 inches. Do not bunch in a pile 
before thoroughly cool or they will gum 
and stick together and make it bad for 
handling. 

BLACKBERRIES. 

This is one of the most difficult of fruits 
to handle when wormy. The berries being 
black and the worms of a creamy color, 
Ihey must be separated in order to avoid 
the disgusting contrast. 

I give three methods of doing the work 
and must leave it to the packer as to whicli 
of them his case requires. 

1st. After loosening up the berries and 
carefully breaking up all lumps, spread 
them on the floor, say 4 inches thick and 
cover them over with empty sacks. In a 
short timie the worms will crawl onto the 
sacks. If they don't all crawl out at one 
covering, stir the berries with a rake, 
cover again and repeat the operation until 
you get them all out. The sacks should be 
well shaken out each time, the worms 
swept up, and thrown in the fire. 

2nd. Use two sifters, one with meshes 
large enough to allow the seeds and worms 
through, and one of smaller mesh which 

14 



-v^dll allow the seeds through but retain the 
worms. This being done you mix seeds 
and berries and you are now ready for the 
dipping. Fill your berry dipping basket 
to about 1 inch of the top, put on the 
cover and dip up and down two or three 
times, allow to drain over pan a moment, 
then put through the centrifugal and dry. 
The work must be done fast. Berries are 
very porous and absorb very rapidly, and 
if allowed to absorb too much moisture are 
liable to sour. Spread on the floor and 
allow to cool thoroughly before packing. 
Where the fruit packer has an assistant, 
one can do the dipping while the other 
works the centrifugal. (Use dip No. 9, 
boiling hot.) 

3rd. If the berries are very old and mil- 
dewed, mix them up thoroughly with dip 
No. 5, about 5 pounds of the dip to 100 
pounds of berries. 

Kub in well with the hands until all 
appearance of the whitish color has left 
them. Now spread on trays about 2 inches 
thick and put through the dryer at a moder- 
ate heat, until sufficiently dry. Do not add 
moisture to these after coming from dryer. 

Note:— Berries from different sections 
are so irregular in size, it is impossible to 
establish a standard size of mesh for the 
sifters, so the operator must select such as 
will suit his case. 

15 



For fresli berries the dipping and cen- 
Irifugal operation is all that is necessary. 

CHERRIES. 

Pitted— Pnt tlirough same operation as 
])hiekherries, alloTring to remnin in the dip 
10 to 15 seconds. (Use dip No. 9, boiling 
hot.) 

Unpitted— Dip for one-half minute. (Use 
dip No. 6, boiling hot.) 

CITRON, LEMON AND ORANGE. 
See Peels. 

DATES. 

Separate them carefully and dip one-half 
minute. (Use dip No. 8, boiling hot.) 

CURRANTS, "ZANTE.*' 

Break up all lumps and treat in same 
manner as blackberries. Use dip No. 8, 
allowing the currants to remain in tlie dip 
(boiling hot) 15 seconds. 

FIGS— All Varieties. 

Break up all lumps and dip one-half to 
one minute. Use dip No. 3, boiling hot. 
Spread on floor and allow to cool before 
packing. 

If the figs are very old and dry, the fol- 

16 



'lowing' wiJl })iit tbem in fine sliape: After 
Imving broken up all lumps, ])ut them in a 
large tub. Make up enough of No. 3 dip to 
cover the lot, bring to a boil and pour over 
the figs, allow to remain 6 to 12 liours or 
such time as it may require to soften them. 
Keep well covered and examine occasion- 
ally. 

Smyrna Figs. 

Owing to tedious manner in which these 
are packed, it is best to work them without 
disturbing original package. Apply gly- 
cerine over the surface with a sponge, lay 
a piece of cloth over the whole and smooth 
over with a hot smoothing iron. This will 
dissolve the sugar, force in the glycerine 
and give the surface a bright, glossy ap- 
pearance. Cover with a piece of wax paper 
and nail on cover. Should the figs be very 
old however, it will be necessary to care- 
fully pick them apart and put through pro- 
cess first given. 

DRIED GRAPES. 

Work in the same manner as blackber- 
ries, using dip No. 6 and allowing to remain 
in dip one-quarter to one-half minute. 

PEACHES— Freestone and Peeled. 

If very wormy, sift before dipping. 
The dip should be hot enough to kill the 

17 



worm and larva but not boiling. Allow to 
remain in the dip long enough to work up 
and down three or four times. Spread on 
floor 4 to 6 inches thick. Allow all surface 
moisture to be absorbed before packing. 
If there be no worms in the peaches, use 
the dip lukewarm and allow the fruit to 
remain in the dip longer. Use dip No. 1. 

PEACHES-CLING. 

For cling peaches use the dip boiling. 
Allow to remain one-quarter to one-half 
minute. Spread on floor and allow to cool 
and absorb all surface moisture before 
packing. 

PEELS-CITRON, LEMON, ORANGE, 

From the nature of these fruits worms 
seldom attack them. I have had little or 
no trouble during my experience so far as 
worms go. But no fruit is immune from 
the pest, so a treatment is necessary. With 
age, however, these become dry and must 
be renovated. 

I give the process of crystalization in 
which shape most of the peels are now 
marketed and which at the same time will 
do as a renovator. 

Place the peels into very thick hot syrup 
and let stand for about two days; then 
drain off the syrup, which will now be very 

18 



thin, and boil it down until it is thick 
again. Put in the peels and let them heat 
through and stand for about 4 days, then 
repeat the process, letting it stand longer 
every time. When the syrup no longer gets 
thin, remove the peels and dry in the 
evaporator with gentle heat. They may be 
rolled in granulated sugar to fully dry 
them. If this process be found too slow for 
the occasion, dip them for one or two min- 
utes in dip No. 8, roll in granulated sugar 
and dry in evaporator at a mild heat. In 
order that the dip may reach all parts, the 
peels must be carefully put in the dipping 
basket on their edges; if you lay them flat 
the air will prevent the dip from entering 
the oval shape left by the fruit. 

Water Melon Rind. 

Quite as good as citron and much cheaper. 

No preserve is more delicious than the 
water melon rind. 

It quite equals the citron and is far more 
economical. 

Cut the rind into small pieces, trim the 
upper edge evenly and tear off the outer 
skin. Then put in a stone jar, and to 
every 5 pounds add a half cup of salt. 

Cover with cold water and let stand for 
five hours, then drain and again cover with 

19 



fresh cold water. Soak for three hours, 
changing the water three times during 
that period, i Issolve a teaspoonful of 
powdered alum in two quarts of boiling 
water, bring to the boiling point and pour 
over the rind, allowing this quantity for 
every 5 j'ounds of fruit. 

Let stand for a moment, then drain. 
Make a syrup by boiling together 2>4 lbs. 
of granulated sugar and one quart and one 
pint of w^ater for each 5 pounds. Boil and 
skim thoroughly. When perfectly clear, 
drop in the water melon rind and simmer 
gently until you can pierce it with a straw. 
VVhen tender take the pieces out carefully 
with a skimmer and arrange them on large 
platters and stand in the sun until hrm, 
which will usually require from one to two 
hours. 

For each quantity oi syrup allow two 
lemons and one small piece ginger root. 
Peel the yellow rind from one lemon, ex- 
tract the juice of both and cut tlie ginger 
root into thin slices. Then add to the 
syrup and boil gently for ten minutes. 
When the water melon rind has hardened 
pack it in the jars. Bring the syrup to a 
boil and strain it over the rind, filling each 
jar. Seal and store in a cool place. 



80 



NECTARINES. 

When stuck together, pick apart as you 
would apricots. Dip one-quarter to one- 
half minute. Do not bunch in a pile until 
thoroughly cool. Use dip No. 2. 

PEARS. 

Quarters and Halves. 

Treat in same manner as nectarines, 
using dip No. 2. If the pears are very dry 
and hard, allow to remain in dip one-half 
minute. 

If this does not render them soft enough, 
allow them to remain a while longer, and 
so on until you get them right. Spread 
evenly on the floor and allow to cool before 
packing. 

PEARS-SLICED. 

Treat same as you would apples, but for 
wetting down, add 20% granulated sugar 
to water and apply lukewarm. 

PRUNES. 

For prunes of all varieties (except the 
Bleached Silver primes) I recommend the 
use of Phelan's dry dip. The pmnes 
should be allowed to remain in the dip not 
less than 1 minute. 

21 



AVlien this dip is used, you can sack the 
fruit an hour after dipping, and it will not 
driiD or soil the sacks. For packing in 
boxes, the prunes can be packed as they 
coiiie from the dipper, hot; but I would 
advise allowing them say 20 or 30 minutes 
before boxing. Should the prunes be sour, 
add 8 drams (10 teaspoonsfull) salicylic 
acid to every 50 gallons of dip. 

Prunes that have become mildewed 
through improper curing or other causes, 
can be saved by the following process : 

Make a solution as follows: Water, 50 
gallons; concentrated lye, one-quarter lb. 

Bring to a boil and dip the prunes for 1 
minute or more, until the mildew disap- 
pears. Einse in cold water to rem-ove 
the lye. 

Fill your trays and put through the 
dryer at a gentle heat, allowing to remain 
one or two hours, as the case may require, 
to solidify the prunes. When sufficiently 
dry, spread out on the floor to cool, then 
dip as you would other prunes, but allow 
to cool thoroughly before packing. 

Some prunes will not stand the solution 
strong as others, the skin being thinner; 
so it would be advisable before proceeding 
with any large quantities to try the solu- 
tion on a small scale. If too strong reduce 
the proportion of lye; if too weak, increase 

22 



it, and when you get it just right, go 
ahead. 

The same precaution will apply to the 
drying. Do not have your dryer too hot. 
A heat ol' 145^ will usually do the work 
and sometimes it may be done with less. 
Prepare enough to fill three or four trays 
and try it on a small scale before putting 
through the entire lot. 

The following table will assist you in 
determining price of any special size on the 
basis of a given price for the four sizes: 



Basis price, 4 sizes 

30 to 40 

40 to 50 

50 to 60 

60 to 70, 4 sizes. . , 
70 to 80, 4 sizes. . . 
80 to 90, 4 sizes. . . .1 
90 to 100, 4 sizes. 

100 to 110 

110 to 120 



5 

4i 

4 

3^ 

3 

If 2 



Prunes should average as follows: 30 to 
40 should run 35 to the pound ; 40 to 50, 45 ; 
50 to 60, 55, and so on. 

PLUMS-* TITTED/' 

Un-pitted Plums treated same as prunes. 

There is something about the plum like 
apricots, which makes this fruit very at- 
tractive to the fruit moth, and unless care- 
fully watched, becomes very wormy and 
often badly damages before discovered. 



28 



Examine closely during the moth season 
and if found in bad shape attend to at once. 
I would not advise dipping more of these 
at a time than the business requires. 

Should you discover these getting wormy 
at any time, put the entire lot through the 
renovator, which will destroy the worms, 
etc. Allow to cool, then you can resack 
and put back in stock. Use clean sacks. 

All plums should be dipped before being 
shipped. This insures the fruit against 
worms, puts them in fine marketable shape 
and leaves a handsome profit by way of the 
increase in weight. Use dip No. 8 and dip 
one-quarter to one-half minute. Spread out 
on the floor and allow to cool before pack- 
ing. 

RAISINS^SEEDED. 

Remove from cartons in a manner to 
save the cartons. Loosen up thoroughly, 
sift out the worms. Dip one-quarter to 
one-half minute as the case may require 
to .soften .them .thoroughly, .then put 
through centrifugal. Allow to cool a little 
and repack. Use dip No. 6. 

The above applies to loose muscatels, 
seedless muscatels, sultanas, Thompson's 
seedless, etc. 



L... 



24 



SEEDLESS MUSCATELS. 

In the seedless muscatels you often find 
those dry reddish looking raisins that are 
of no account whatever. These can be 
separated from the sound raisins by a bath. 
Fill your centrifugal basket about half 
full and douse them into a tub full of water. 
Work basket up and down so as to work 
the bad raisins to the top and remove 
with strainer. 

PECTIN. 

The following is a modified process for 
converting the raisins into what is known 
as pectin— a delicious jelly which gives to 
this fruit its best flavor. 

Dip in boiling water one-half minute to 
one minute; from boiling water dip into 
cold water until cool, and spread on floor 
to dry. If raisins be needed for immediate 
shipment, the drying may be done through 
[he centrifugal. 

RASPBERRIES. 

Treat in same manner as blackberries, 
using dip No. 9. Allow to remain in dip 
just long enough to work basket up and 
down once or twice, put through centrifu- 
gal, dry thoroughly, and allow to cool be- 
fore packing. 

26 



If the berries are mildewed, dip for one- 
quarter minute, put through centrifugal 
and dry in evaporator at gentle heat, add 
no moisture to these after coming from 
evaporator. To brighten them up before 
boxing, use a little lard oil, about one-half 
pint to 100 pounds. Put the berries in a 
tub, pour in the oil and stir them up thor- 
oughly so that each berry is polished. You 
may use glycerine in place of oil, but oil 
answers the purpose and is much cheaper. 

MIXING PRUNES FOR GRADES. 

100 lbs. averaging 35 to the lb. 
100 lbs. averaging 45 to the lb. 

sold as 30|40s 

100 lbs. averaging 45 to the lb. 
100 lbs. averaging 55 to the lb. 

sold as 40|50s 

100 lbs. averaging 55 to the lb. 
100 lbs. averaging 65 to the lb. 

. ^ sold as 50|60s 

and so on down the line. 

This gives you a profit of one-half cent 
per pound on each 100 pounds of the lower 
ocrades. 



o 



STRAY SHOTS. 

Prunes become caked and lumpy after 
remaining piled up in bags for any length 
of time. To loosen up, roll them on the 
floor, bearing down the sides with your 
knees; this will put them in fine shape for 
dipping. 

26 



Apricots that are covered with worm 
dung: Work dipping basket up and down 
while in the dip. This will loosen and wash 
it off. 

Bleached fruit should not be exposed to 
strong light. 

During the dipping process impurities 
boil to the top. A small strainer shoukl lie 
handy to skim off' with. 

In replenishing the dip, solid matter 
should be gradually reduced in order to 
equalize its consistency. 

To flatten prunes, figs, etc., used for fac- 
ing, run through a clothes wringer. This 
is best done while the fruit is hot and soft. 

During moth mating season, all boxed 
iruit should be kept securely covered, and 
broken boxes patched up to prevent the 
moths from entering and damaging the 
fruit. 

The dip may be used from time to time 
by keeping it in iron buckets or tin cans, 
(I use coal oil cans, thoroughly cleaned.) 

27 



If put in wooden buckets, it will sour in 
short time. 

To prevent fruit from sticking to shovel, 
wet the blade occasionally. 

In picking over fruit that is sugared 
and gummy, have a bucket of water handy 
(into which dissolve one-quarter pound of 
salt), wet the hands occasionally; this will 
keep them free and clean. 

To prevent fruit from sticking to your 
fingers while facing the boxes, use a wet 
cloth to dampen the fingers. 

Work dipping basket up and down, and 
remove with a strainer the worms and dirt 
as it floats to the top; or, you can use a 
wooden paddle, stirring the dip around so 
as to work the worms and dirt out through 
meshes of dipper. 

While in operation, centrifugal should 
make 500 or 600 revolutions per minute. 



SOUR FRUIT. 

Prunes, Pears, ^s and 5^s, Nectarines, Figs, 
Pitted Plums, Etc., Etc. 

Wash in a mild, hot solution of lye, 



rinse in cold water and dry in evaporator 
at a gentle heat. Use rubber gloves in 
liandling the fruit, and only wooden ves- 
sels. 

Apples and Pears, ** sliced.*' 

Wash in dip No. 1 and dry in evaporator 
at a gentle heat. No moisture should be 
added to sour fruit after being restored. 

THE PREVENTION OF WORMS AND 
MODE OF APPLICATION. 

How to prevent fruit from getting 
wormy was something that puzzled me for 
some twenty years of my experience in that 
line, but after many experiments, I have 
succeeded and take pleasure in offering my 
method to the Dried Fruit handlers of this 
and other countries. 

It is simple and easy when you know 
how, and costs but very little. It is to 
destroy the moth that creates the worm. 

Take a 10-quart galvanized iron pail, 
have a rim soldered around the inside to 
admit a small iron kettle, (the kettle must 
be so arranged that it will not bouy up 
when the pail is tilled with water) and at 
same time arranged so you can take it out 
and clean it when necessary. Fill the iron 
kettle with powdered sulphur to within an 
inch of the top. Now fill the pail with 

29 



water, put a few shavings on the sulphur 
and set it on fire with a match. This will 
start the sulphur burning and in a short 
time the water around the kettle will com- 
mence steaming and mix in with the sul- 
phur fumes forming sulphuric acid gas. 
This gas permeates every crevice in the 
room and will destroy all moths. 

As moths develop from the cocoon 
stage from day to day and do their work at 
night, the work is put into operation at 
quitting time. The fruit room should he 
closed and all windows put down to pre- 
vent any escape of the gas. 

Sufficient sulphur should be used to 
completely fill the room with the fumes. 

In the morning before resuming work, 
open the doors and windows, allowing the 
draught to clear your room of the fumes. 
There is absolutely no danger attached to 
the process, and it is of benefit to the fruit. 

Use pure sulphur. The common adulter- 
ated sulphur leaves a slag sediment, diffi- 
cult to remove. 

See Machinery, Tools, etc., for sketch of 
the fumigator. 

SULPHUR PROCESS. 

For Bleaching and Preserving Fruit. 

This is something entirely new in the 

30 



art of fruit packing, and will be found of 
great value to all who handle dried fruit. 

It acts as a presei'ver and greatly assists 
the fruit in retaining its bright, bleached 
color. 

Dip the fruit in boiling water for one- 
quarter to 1 minute or long enough to ren- 
der it soft, and open all pores. From the 
dipping pan, you place the fruit on wooden 
trays (see sketch) to the thickness of one 
and one-half to two inches. 

The trays are now put one over the other 
in the bleacher, doors closed and allowed 
to remain an hour or more. By this time 
all moisture will have been forced into the 
fruit by the sulphur fumes and the pores 
closed. The fruit is now ready for packing. 

DIPS. 

No. 1. 

Water 50 gallons 

Salicylic Acid 10 teaspoonsfull 

Dissolve salicylic acid in boiling water, 
to which has been added a little soda. 

To dampen apples apply with the 
sprinkling pan. 

For apricots, quartered apples and 
peaches, use as directed under their res- 
pective headings. 

31 



No. 2. 
Nectarines, Pears, Etc. 

Water 50 gallons 

Black Strap or N. 0. molasses. . . .3 gallons 
Salt 1>4 lbs. 

NO. 3. 

For Figs. 

Water 50 gallons 

Black Strap or N. O. Molasses. . .3 gallons 

(xlycerine 8 ounces 

Salt 2 lbs. 

No. 4. 

For Prunes. 

Water 50 gallons 

Grlycerine >^ gallon 

Soda VA lbs. 

Jiorax H lbs. 

To this may be added prunes with broken 
skins or any other fruit, the object being to 
get the fruit juice. The quantity may var>^ 
or it may be left out altogether or replaced 
by small quantities of grape sugar. 

The whole is brought to a boil and the 
prunes subjected to a dip of not less than 
1 minute. Allow prunes to drip a few 
minutes and pack hot for boxes. When 
prunes are to be sacked, allow to cool. 

32 



No. 5. 

From Excelsior Fruit Cleaner. 

Glycerine 4 oz. 

Wliite Wine Vinegar 1 pt. 

Alcohol 1 oz. 

This is sufficient for 50 pounds of fruit 
and is used cold. This dip is used to good 
effect by the Excelsior fruit cleaner and 
puts a lasting gloss on the fruit, but I do 
not recommend it for the reason that it is 
too expensive, and being used cold could 
not give satisfaction when worked on 
wormy fruit. 

No. 6. 

For Figs, French and Silver Prunes. 

Water 50 gallons 

Glucose ^y2 gallons 

Glvcerine 2 lbs. 

Salt 21/2 lbs. 

Bring to a boil and dip not less than 1 
minute, allow to cool before packing. 

No. 7. 

For Prunes and Figs. 

Grape Sugar 10 lbs. 

Corn Starch 3 lbs. 

Boiled Cider ^ gallon 

Water 50 gallons 



33 



Dissolve com starch in lukewarm water 
and mix thoroughly with the 50 gallons in 
dipping pan to which has been added the 
10 pounds grape sugar, bring to a boil, 
then add the cider. Keep the dip boiling 
while in use and dip not less than 1 minute. 

No. 8. 
Phelan's Dry Prune Dip. 

Water 50 gallons 

Black Strap or N. 0. Mohisses. . .8 gallons 

vSoda V/2 lbs. 

Salt ^i^T^lbs. 

Bring to a boiJ nnd dip not less than 1 
minute. Should the prunes be very old and 
dry, allow them to remain in the dip 2 or 
3 minutes. Prunes intended for boxing 
should be packed hot after allowing them 
to drain 5 or 10 minutes. 

If the prunes are to be sacked, spread on 
the floor for about an hour. This dip will 
not soil the sacks as it dries before the 
prunes are cold. 

No. 9. 

For Blackberries and Raspberries. 

Water 50 gallons 

Black Strap or N. 0. Molasses .... 6 gallons 
Salicylic Acid 10 teaspoonsfull 

34 



Salt 2 lbs. 

Soda 1>4 lbs. 

This makes a very heavy dip and care 
should be taken that it does not boil over. 
Have a bucket full of cold water handy in 
case it should ; a half gallon or so at a time 
will quiet it down. 

PASTE. 

To make a good paste is no easy matter, 
and after experimenting with some dozen 
or more formulas, I recommend the fol- 
lowing: 

Boiling water 4 gallons 

Cold water 1 gallon 

Flour (best) 4 lbs. 

Alum 4 teaspoonsf ull 

Oil of cloves 4 teaspoonsfuU 

Dissolve alum in the gallon of cold water, 
mix flour with the gallon cold water and 
stir until all lumps disappear; this brings 
it to a very thin batter. Now add the 4 
gallons boiling water, stirring all the time 
(be sure that the water is boiling), stir for 
5 or 10 minutes and allow to cool; when 
cold add oil of cloves and emulsify thor- 
oughly. 



35 




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JAN 2 1904 



